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A hand holding a slice of moist, crumbly cake with a golden-brown top and chocolate chunks, showing its soft, textured interior. The rest of the cake is visible in the background.

Thin Mint Ooey Gooey Bars

Melissa Jo
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Ingredients
  

  • 1 box of yellow cake mix
  • 4 eggs
  • 8 oz. of cream cheese
  • 2 sticks of softened butter
  • 4 oz Andes XL snap bar
  • 16 oz. of powdered sugar
  • 1 tsp. of peppermint extract

Instructions
 

  • First make the dough, combine: 1 box of cake mix, 1 stick of softened butter, 2 eggs, and an Andes bar chopped into little 1/2 inch squares
  • Mix all of the ingredients together
  • Dip your fingers in ice water and press the dough into the bottom of a 9x13 greased baking dish
  • In another bowl, add 1 softened block of cream cheese, 1 stick of softened butter,2 eggs, 1 tsp of peppermint extract, and 16 oz. of powdered sugar.
  • Scoop out 2 tbsp. of the powdered sugar and set aside for garnish
  • Mix the ingredients together (it will be slightly lumpy)
  • Pour the batter over the bottom layer and smooth it out.
  • Bake in the oven at 350 degrees F for at least 1 hour.
  • Remove from the oven, sprinkle powdered sugar over the top, and let it rest for at least 1 hour.
  • Slice and serve them up! ENJOY! =-)

Notes

  • This cake must cool for one hour before slicing...no cheating! =-)
  • All you need is a box of cake mix (I used yellow), eggs, 8 oz. of cream cheese, butter, peppermint extract, powdered sugar, and an XL Snap Andes Bar.
  • Fill a small bowl with ice. Dip your fingers in the ice water when forming your bottom crust, press down with your fingers for a smooth finish.
Use a 9 x 13 size baking dish
Tried this recipe?Let us know how it was!